Alright people, if you need more veggies in your life (who doesn’t?) these may be what you need. I love roasting veggies so much because they get caramelized and all toasty-roasty and just become little pieces of goodness. Also, this is pretty much the only way I’ll eat brussel sprouts. I jacked these up by cooking them in coconut oil, and adding some rosemary and toasted cashews. The results? A perfectly nutty roasted side dish for any meal. ?
Rosemary Brussels with Toasted Cashews
- 2 cups brussels sprouts, with ends trimmed and cut in half
- 1 Tbs coconut oil
- 2 Tbs fresh rosemary, minced
- salt and pepper for seasoning
- olive oil spray
- 2 Tbs cashews
Preheat oven to 375 degrees. Prep the brussels by cutting off the brown ends and then slicing in half. Place the brussels in an oven safe baking dish. Top with the coconut oil (if solid pop in microwave for 10 seconds to liquify) rosemary, and salt & pepper. Mix up the ingredients with hands to evenly distribute the oil and seasonings. Pop in the oven for 40 – 45 minutes, until the sprouts are medium to dark brown. While the sprouts are in the oven, spray a small skillet with olive oil spray, and heat on medium heat. Once the skillet is warm, add the cashews to toast. Periodically stir the nuts until they become a nice golden brown, then remove from heat. Once the nuts have cooled off, chop them up and top the brussels with them.